1. Initially, we believed that the the fructose, sucrose, glucose, and lactose would taste sweet and that the galactose, maltose, starch, and cellulose would not. However, once we completed our experiment, we found that the monosaccharides - fructose, maltose, glucose, and galactose - were the sweetest with the exception of galactose which was rather bland. The disaccharides - maltose, and lactose - compared to the monosaccharides were generally less sweet with the exception of sucrose which was very sweet. The polysaccharides - starch and cellulose- were very bland and did not have any sweetness.
2. The structure of carbohydrates may affect how they are used by cells and organisms. Carbohydrates are large molecules that provide and store energy. This means that the polysaccharides (which have 3 rings) would provide the most amount of energy for cells, and organisms, and would be a long term source of energy. Monosaccharides (which have one ring), would be a temporary source of energy for organisms, and Disaccharides (which have 2 rings) would provide a little bit more energy than a monosaccharide could provide.
3. Not everyone in my group had the same rating of sweetness that I did. This may be because of the number of taste buds in our mouths vary, making us taste different levels of sweetness. Another reason our data could be different is because there may have been lingering flavors of food still in our mouths, changing the level of sweetness that we tasted.
2. The structure of carbohydrates may affect how they are used by cells and organisms. Carbohydrates are large molecules that provide and store energy. This means that the polysaccharides (which have 3 rings) would provide the most amount of energy for cells, and organisms, and would be a long term source of energy. Monosaccharides (which have one ring), would be a temporary source of energy for organisms, and Disaccharides (which have 2 rings) would provide a little bit more energy than a monosaccharide could provide.
3. Not everyone in my group had the same rating of sweetness that I did. This may be because of the number of taste buds in our mouths vary, making us taste different levels of sweetness. Another reason our data could be different is because there may have been lingering flavors of food still in our mouths, changing the level of sweetness that we tasted.
4. According to kids health.org, " Taste buds are sensory organs that are found on your tongue and allow you to experience tastes....The average person has about 10,000 taste buds and they're replaced every 2 weeks or so...Olfactory receptors inside the uppermost part of the nose contain special cells that help you smell. They send messages to the brain." After reading this, I can see that my group may have tasted different levels of sweetness because they might have had a cold, clogging their nose which obstructed their ability to taste. They may have also had a lingering flavor still on their last bud which obstructed them from tasting the sugars properly.
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